Pour a margarita, get an audience.
Sunday brought the second annual Margarita Meltdown to La Villita, and temperatures in the upper 90s made it seem as if melting were on the menu. But the showcase, sponsored in part by Milagro Tequila, still drew hundreds of thirsty San Antonians to sip their way through samples from a dozen places around town.
La Fogata has its own margarita fountain.
The list of participants included Cha-Cha’s, Alamo Cafe, Two Step Restaurant, Cafe Ole, Henry’s Puffy Tacos, the Cork Bar at the Hotel Contessa, La Tequilera del Patron, Ojos Locos Sports Cantina and La Fogata. Whiskey Cake also poured their margarita even though their restaurant isn’t set to open at the Shops at La Cantera until early November. Margarita Texas, a mix in need of only tequila and ice, also poured their version of the local favorite.
Cha-Cha’s offers tacos as well as margaritas.
Tuk Tuk Taproom and Cha-Cha’s were among the restaurants offer snacks to munch on between sips.
Fresh squeezed lime juice, tequila and agave nectar were all popular ingredients, though some booths also added their unique touch, including cucumber, mango, peach and even some spices and herbs, from cilantro to chipotle.
In case you missed the event but still want to enjoy a tasty variation on this classic cocktail, here’s a version from the 1970s as it appears in the Houston cookbook, “Cooking Collectibles.”
Place glasses in freezer after dampening edges and spinning the rim in salt.
3 ounces tequila
1 1/2 ounces triple sec or Cointreau liqueur
1 1/2 ounces lemon juice
Stir ingredients with ice. Strain into chilled glass.
Makes 1 serving.
From “Cooking Collectibles: Favorite Recipes from the Friends of the Greater Houston American Cancer Society,” edited by Ann Criswell.
James Gonzaba hands out margaritas from La Tequilera del Patron.
The Puffy Taco wants a margarita.
Henry’s Puffy Tacos uses an ice sculpture to chill its margaritas.